Adapted from Homestyle Indian Cooking by Devagi Sanmugam

1/2 Tbsp oil
1 tsp fenugreek seeds
1/2 tsp cumin seeds
2 slices ginger
2 red chilies, halved lengthwise
3 cups thin coconut milk and 1/2 cup thick coconut milk OR 1 can coconut milk
1/2 tsp turmeric powder
1/2 tsp cumin powder
1 1/2 tsp salt
2 lbs chopped spinach or mustard greens OR 1.5 lbs chopped collard greens OR 1 lb chopped kale

Heat the oil and fry the fenugreek and cumin seeds until aromatic. Add the ginger and red chilies, stir fry briefly then add the thin coconut milk, turmeric and cumin powders, and salt.

Bring to the boil and simmer for about 5 minutes.

Add the thick coconut milk (if using) and chopped vegetables. Return to the boil, then remove from heat and serve.